Posted without permission from Fishtale. If he minds, I'll take it down.

But, it's so damn good, that it *has* to be shared!!!!

The Brine is:

1 cup pickling/brining salt
1 quart boiling water
2 lbs brown sugar
1 large can of pineapple juice
3 quarts ice cold water

Get a clean cooler or a 5-gallon food-grade plastic bucket (never use any metal container) and add the salt and sugar to the boiling water.
Stir until all of the sugar and salt has disolved then add the cold water then add the pineapple juice once it has cooled.

Next add your fish to the brine.

Brine for 12 hrs.

Remove the fish from the brine and place on cooling racks to air dry until the pellicle forms - I normally put a fan in front of the fish and let it dry for at least 2 hours. Should be really sticky to the touch.

Put it in the smoker for 1 pan of chips and smoke for 45 min. to 1 hr. Or, if you're like me, I set the smoker to about 130-140 for a half hour or so.

Remove it from the smoker and remove the skin. Pack it in the jars and make sure the top of the jars are clean(I use a mixture of vinegar and water). Then pressure cook the for 90 min. at 10 lbs of pressure and you are done.